Spatchcock Chicken
What can you say about Spatchcock Chicken that has not already been said. Well, ok, I’ll repeat what everyone else says, “It’s Amazing.”
What is Spatchcock Chicken? Also known as butterflying, spatchcocking is when a butcher, chef or pro home cook (like you) removes a chicken’s backbone so that it lays flat.(Food & Wine Spatchcock Clip)
When you smoke, grill or cook the chicken flat, it cooks evenly and actually speeds up the process of your cook. Not to mention, oh my god, it’s so tender and juicy — you will never want to prepare chicken any other way.
Smoked Spatchcock Chicken
Spatchcock Chicken
Ingredients
- Brine
- Whole Chicken
- Spices / Rub
Directions
- Take chicken out of packaging and remove anything in it’s cavity. Sounds worse than what it really is — but it’s a must.
- For this go-round I chose to brine the chicken. Prepare your brining solution and immerse your bird for 3-5 hours. (If you leave it too long in a brine it may get rather salty.)
- Remove from brine and pat dry.
- Once dry, place the bird on a cutting board breast side down. Take poultry shears and cut to the side of the tailbone. Once through, repeat on the other side of the tailbone and remove the spine entirely.
- With a knife score along the inner on the chicken, flip over and press it the bird so it lays flat.
- Season the whole bird. Get the rub in everywhere.
- Pre-heat smoker to 225
- Place in pan or on tray and place in smoker and smoke to 160 degrees.
- Depending on the size of the chicken your cook will take between 2.5-4 hours.
- Spritz along the way as needed.
- Let rest for 15-20 minutes, carve and enjoy!
This all may sound complicated, but if you follow our steps one-by-one it will all make sense and be easier than it seems. Once you cook your bird this way, you will never want to cook a chicken any other way. So delicious and amazing.
Fire it up and enjoy!
